STREAMING NOW: Taste Testers

Chocolate Raspberry Trifle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this delicious trifle for Christmas dessert last year but didn't think to post it until I pulled out the recipe to make again this year. It looks just beautiful with a straight-sided trifle bowl and tastes delicious.”
READY IN:
8hrs 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
  2. Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
  3. Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
  4. To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: